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Cooked rice
 | This article needs additional citations for verification. (November 2012) |
 A bowl of cooked white rice | |
| Main ingredients | rice, water |
|---|---|
| 85 kcal (356 kJ)[1] | |
| Similar dishes | bap, biryani, risotto |
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.
Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik).
Rice is a staple food in not only Asia and Latin America, but across the globe, and is the most consumed foodstuff in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200 g of cooked steamed white rice contributes 60 g (2 oz) toward the daily recommended 170 and 200 g (6 and 7 oz) of grains for women and men, respectively, and is considered a good source of micronutrients such as zinc and manganese.[2]
- ^ "huinbap" 흰밥. Korean Food Foundation (in Korean). Retrieved 16 May 2017.[permanent dead link]
- ^ "What Are the Benefits of Steamed White Rice?". Healthy Living - azcentral.com. Archived from the original on 2016-01-23. Retrieved 2016-01-28.
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